Double Chocolate Lava Babies

Double Chocolate Lava Babies

Time: 30 mins

Ingredients

• 1 (20 ounce) package double chocolate brownie mix
• 3 eggs
• 2 tablespoons canola oil or 2 tablespoons plain yogurt
• 3/4 cup water

Directions

• 1 Preheat oven to 400 degrees F.
• 2 Toast chopped pecans in heavy skillet over MED-HI heat until lightly toasted.
• 3 Remove and toast pecan halves. Remove and set aside.
• 4 Lightly grease and flour six 10-oz custard cups or 12 regular-sized cup muffin pan. Place custard cups in a shallow baking pan and set pan aside.
• 5 Prepare Brownie Mix as indicated for cake-like brownies.
• 6 Divide batter evenly into prepared cups. (Bake any leftover batter as regular brownies.).
• 7 Bake 10 minutes only.
• 8 Meanwhile prepare Praline Sauce.
• 9 In a heavy saucepan over LOW-heat Caramel Ice Cream topping.
• 10 Or make recipe:77540 by RitaL(if making from scratch, omit whipping cream).
• 11 Stir in whipping cream.
• 12 Cook about 1-3 minutes stirring constantly. Add chopped pecans. Blend.
• 13 Remove brownies from oven.
• 14 Using a small knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole.
• 15 Slowly spoon about 1/2-1 tablespoon Praline Sauce into center of each cake.
• 16 Return cakes to oven.
• 17 Bake 5-8 minutes more or until cakes feel firm at edges.
• 18 Cool in baking pan on a wire rack for 5 minutes. Using a small thin knife, loosen edges from sides of cup and slip cake out upright onto individual dessert plates. Stir toasted pecan halves into the remaining Praline Sauce.
• 19 If necessary, stir add 1/2-1 tablespoons hot water to remaining sauce to thin.
• 20 Split cakes partially open; spoon warm Praline Sauce on top.
• 21 Top with sweetened whipped cream and pecan halves. Serve immediately.